Creamy Tex Mex Chicken Enchiladas

Submitted by Delish

"This is the enchilada recipe my mom used when I was growing up. It is different in that is uses cream cheese. Oh it is so yummy....the memories just flood back. I believe it comes from a Pace Picante Tex Mex recipe. I like to serve it with my Lone Star Spanish Rice. Check it out in my recipes."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 16 enchiladas
• Serves: 6-8

ingredients

• 1 large onion, chopped
• 4 tablespoons butter or 4 tablespoons margarine
• 3 cups shredded cooked chicken
• 1 1⁄2 - 2 cups salsa or 1 1/2-2 cups picante sauce, divided
• 6 ounces cream cheese, softened
• 2 teaspoons ground cumin
• 3 cups shredded monterey jack cheese or 3 cups cheddar cheese
• 16 corn tortillas
• vegetable oil

directions

1. Saute onion in butter until tender but not brown.
2. Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
3. Remove from heat; stir in 1 cup shredded cheese.
4. Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
5. Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
6. Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
7. Place enchiladas in pan and spoon salsa over top.
8. Sprinkle with remaining cheese.
9. Bake at 350 for 15-20 minutes.

Reviews

[MarylandMomof3]

This was very good. The whole family liked it. I did go ahead and use the whole 8oz block of cream cheese to keep from wasting it and I used the low fat variety. I would cut my cumin to 1t. next time and take a taste before adding the 2nd as the sauce was a bit overpowered by it. I think I might try this recipe again with flour tortillas.

 

[tarayakki]

I loved the filling! I didn't fry the tortillas first. I filled then, then just brushed them with olive oil, then sprinkled with cheese. Delicious.

 

[fullernj]

Wonderful!! I made them with some baked chicken leftovers. Really creamy and not to spicy. I used mild picante sauce. I also doubled the recipe and am going to freeze one pan to cook next week.

 

[Sherri35]

These are such delicious enchiladas. The filling is nice and creamy and not too spicy. As a side dish I made your Lone Star Spanish Rice recipe #140550 and they went perfectly with each other. I think these would freeze very well if after filling the tortilla and rolling it up, you just either wrapped them individually in foil, or put them in a freezer container. I'm going to try that next time because these would be great to have on hand ready to bake without fuss. Thanks for posting!